[Immobilization of a bacterial enzyme preparation with milk--coagulating action. IV. The effect of immobilization on the properties of the enzyme preparation].
D000818:Animals; D000837:Anion Exchange Resins / Q000494:pharmacology; D001407:Bacillus / Q000201:enzymology*; D002266:Carboxymethylcellulose Sodium / Q000031:analogs & derivatives* / Q000494:pharmacology; D004355:Drug Stability; D004800:Enzymes, Immobilized / Q000494:pharmacology*; D005976:Glutaral / Q000494:pharmacology; D006863:Hydrogen-Ion Concentration; D008747:Methylcellulose / Q000031:analogs & derivatives*; D008892:Milk / Q000378:metabolism*; D010447:Peptide Hydrolases / Q000494:pharmacology*; D012117:Resins, Synthetic; D012996:Solutions; D013696:Temperature
D000837:Anion Exchange Resins; D004800:Enzymes, Immobilized; D012117:Resins, Synthetic; D012996:Solutions; C024946:Amberlite IRC50; D008747:Methylcellulose; D010447:Peptide Hydrolases; D002266:Carboxymethylcellulose Sodium; D005976:Glutaral
Imobilizirane na bakterialen enzimen preparat s mliakokoagulirashto deĭstvie. IV. Vliianie na imobiliziraneto vŭrkhu svoĭstvata na enzimniia preparat.